Planted around ten years ago, our estate vineyard is exclusively planted to Pinot Noir. Ideally situated at the north-east end of the Petaluma Gap, the climate is ideal for Pinot Noir.

The estate experiences moderate daytime temperatures, even by Sonoma Coast AVA standards, allowing for prolonged hang-time (for phenolic maturity) while maintaining fresh pulp (for balanced acidity). During the growing season, the average summertime diurnal shift (difference from the day’s high and low temperatures) is 30-degrees. A blanket of fog settles over the vineyard most nights during the growing season, bringing welcome cool air and moisture. Refreshing breezes during the day, chase away the fog and dry the area, limiting fungal pressures. This cool wind also leads to thick skins in the grapes, meaning more color and structure for the wines.

With high water retention soils on the estate, we have to control vigor (vine growth) through additional work in the vineyard (heading, leaf removal, lateral removal, crop thinning, etc.)

The Estate Reserve Pinot Noir is chosen from the best blocks on the property and best lots in the cellar. Extra care is given to this wine, with a different barrel program and selection process. It is a limited release wine.

Our Estate Reserve Pinot Noir is brooding in character, concentrated, and built to age. It is not overly fruity or overtly ripe in character. It shows exceptional elegance and finesse.

Harvest: Hand harvested; night picks; Grapes delivered cold to winery.

Sorting: Hand sorted clusters, destemmed, hand sorted berries.

Fermentation: Whole clusters incorporated into fermenter; Small, open top, stainless steel tanks; Co-fermentation of clones (for early textural integration); Cold soak 5 days; Native yeast fermentation; Peak fermentation temp 80-85 F; Punchdowns and aerated pumpovers.

Aging: Pressed at 15-18 days total in tank to French Oak barrels (228L); Native malolactic; Minimal SO2 addition; 60-75% new French Oak; Elevage 14-15 months sur lie prior to bottling.

UNFILTERED

Planted around ten years ago, our estate vineyard is exclusively planted to Pinot Noir. Ideally situated at the north-east end of the Petaluma Gap, the climate is ideal for Pinot Noir.

The estate experiences moderate daytime temperatures, even by Sonoma Coast AVA standards, allowing for prolonged hang-time (for phenolic maturity) while maintaining fresh pulp (for balanced acidity). During the growing season, the average summertime diurnal shift (difference from the day’s high and low temperatures) is 30-degrees. A blanket of fog settles over the vineyard most nights during the growing season, bringing welcome cool air and moisture. Refreshing breezes during the day, chase away the fog and dry the area, limiting fungal pressures. This cool wind also leads to thick skins in the grapes, meaning more color and structure for the wines.

With high water retention soils on the estate, we have to control vigor (vine growth) through additional work in the vineyard (heading, leaf removal, lateral removal, crop thinning, etc.)

This wine has deep purple hues, ripe dark red and blue fruit/berry aromatics and flavors, and subtle but cool herbal tones. It shows gorgeous fruit density mid-palate and excellent structure and opulence, while finishing with balanced acidity.

Harvest: Hand harvested; night picks; Grapes delivered cold to winery.

Sorting: Hand sorted clusters, destemmed, hand sorted berries.

Fermentation: Whole clusters incorporated into fermenter; Small, open top, stainless steel tanks; Cold soak 5-7 days; Native yeast fermentation; Peak fermentation temp 80-85 F; Punchdowns and aerated pumpovers.

Aging: Pressed at 15-18 days total in tank to French Oak barrels (228L); Native malolactic; Minimal SO2 addition; 40-50% new French Oak; Elevage 14-15 months sur lie prior to bottling.

The style of our Chardonnay reflects the uniqueness of Steiner Vineyard. They are highly complex on the nose and palate, leading to a very intriguing Chardonnay!

We like to say that it is a white wine for red wine drinkers.

The primary clone is “Old Wente” with it’s characteristic “Chicks and Hens”(variable berry sizes within single clusters) for varied levels of ripeness (fruitiness) and acidity that offer balance to the final wine. Having smaller berries overall leads to a higher skin (phenolic) to juice ratio, and thus the texture of the wine.

In addition, with the high elevation of Steiner vineyard, there is increased UV light exposure, leading to sun-kissed, ripe skins with a resulting silky texture with out astringency. The higher elevation also means a later bud break and later harvest (longer hang time) without accumulation of sugars (high alcohols).

Our Steiner Chardonnay has a light-golden hue. It’s extremely complex, with aromas and flavors of ripe pomaceous fruits (golden delicious apple or green pear), yellow florals, and brioche with a savory, Meursault-like character. On the palate, the wine shows excellent fruit density, is richly structured with balanced acidity, with a long finish.

Harvest: Hand harvested; night picks; Grapes delivered cold to winery.

Sorting: Hand sorted clusters to bladder press; whole cluster pressed; Champagne-style press cycle; pressed to 1.8-2.2 bars of pressure.

Fermentation: No SO2 prior to fermentation; Pressed juice to French Oak barrels for fermentation; Native yeast fermentation concurrent with native malolactic; Long, slow fermentations.

Aging: Battonage weekly through ML; Minimal SO2 addition; 60-75% new French Oak; Elevage 14-15 months sur lie prior to bottling.

UNFILTERED

This wine is brilliant and has a deep amethyst hue.  Luscious, peak ripe berry character and the supple texture define this 2019 Estate Pinot Noir bottling.  Aromatics and flavors are of mixed berries, black tea, toasted French Oak, and forest floor.  This is a rich, opulent and well balanced wine that will drink beautifully now or in 5 years’ time.

Harvest: Hand harvested; night picks; Grapes delivered cold to winery.

Sorting: Hand sorted clusters, destemmed, hand sorted berries.

Fermentation: Whole clusters incorporated into fermenter; Small, open top, stainless steel tanks; Co-fermentation of clones (for early textural integration); Cold soak 5 days; Native yeast fermentation; Peak fermentation temp 86 F; Punchdowns and aerated pumpovers.

Aging: Pressed at 16 days total in tank to French Oak barrels (228L); Native malolactic; Minimal SO2 addition; 60% new French Oak; Elevage 11 months sur lie prior to bottling. Bottled unfined and unfiltered.

Our Family Blend Pinot Noir leads with ripe red berries, spice and vanilla and has hints of fresh savory herbs.  Medium rich on the palate, flavors of juicy, dark red fruit and dulce de leche caramel are complimented by the supple tannin structure and bright finish.  Whereas the Estate and Estate Reserve are collector’s wines and will develop beautifully over years of cellaring, think of this wine as “a daily drinker”.  The perfect summer wine or a great red-wine option for pairing with delicate flavors.

Harvest: Hand harvested; night picks; Grapes delivered cold to winery.

Sorting: Hand sorted clusters, destemmed, hand sorted berries.

Fermentation: Whole clusters incorporated into fermenter; Small, open top, stainless steel tanks; Cold soak 3 days; Native yeast fermentation; Peak fermentation temp 80 F; Punchdowns and aerated pumpovers.

Aging: Pressed at 14 days total in tank to French Oak barrels (228L); Native malolactic; Minimal SO2 addition; 40% new French Oak; Elevage 11 months sur lie prior to bottling. Bottled unfined and unfiltered.